martha stewart pierogi recipe

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The Best martha stewart pierogi recipe

I’ve been making Martha Stewart’s pierogi recipe for years, and it’s still a family favorite. My kids love helping me make the dough and filling, and they can’t get enough of the finished product. The recipe is a staple in our household, especially during the holidays when we have family gatherings.

The combination of the flaky dough and the savory filling is absolutely delicious, and it’s a perfect comfort food for any occasion. I’ve tried many different pierogi recipes over the years, but this one remains my go-to. The key to making great pierogi is to use high-quality ingredients and to not overwork the dough.

This ensures that the finished product is tender and flavorful. I also love that this recipe makes a large batch, so I can freeze some for later use. My family and I enjoy pierogi with a variety of toppings, from sour cream to fried onions.

We also like to serve them with a side of sour cream or applesauce for an added burst of flavor. The best part about this recipe is that it’s easy to customize to suit your tastes. If you’re looking for a new recipe to try, I highly recommend Martha Stewart’s pierogi recipe.

It’s a classic for a reason!

4.7 from 1870 votes

These classic Polish dumplings feature a tender dough filled with a savory potato and cheese mixture. Boiled until tender and then pan-fried for a golden, crispy exterior, they make a comforting side or main dish.

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Prep Time45 mins

Cook Time30 mins

Resting Time0 mins

Total Time1 hr 15 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour

1/2 teaspoon salt

1 large egg

1/2 cup sour cream

1/4 cup unsalted butter, softened

1/4 cup warm water

For the Filling

1 pound russet potatoes, peeled and quartered

1/2 cup shredded cheddar cheese

1/4 cup sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh chives

For Serving

2 tablespoons unsalted butter

1 large onion, thinly sliced

Sour cream, for serving

👨‍🍳Directions

1Place the potatoes in a large pot and cover with cold water by 2 inches.

2Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender, about 15 minutes.

3Drain the potatoes and return them to the pot to steam dry for 2 minutes.

4Mash the potatoes until smooth, then stir in the cheddar cheese, sour cream, salt, pepper, and chives until well combined.

5Set the filling aside to cool completely while you prepare the dough.

6In a large bowl, whisk together the flour and salt.

7Make a well in the center and add the egg, sour cream, and softened butter.

8Gradually incorporate the flour into the wet ingredients, adding warm water as needed, until a soft dough forms.

9Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

10Cover with plastic wrap and let rest for 30 minutes at room temperature.

11Divide the dough into two portions.

12On a floured surface, roll one portion to 1/8-inch thickness.

13Use a 3-inch round cutter to cut out circles, rerolling scraps as needed.

14Place a heaping teaspoon of filling in the center of each circle.

15Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal.

16Crimp the edges with a fork for a decorative finish.

17Repeat with the remaining dough and filling.

18Bring a large pot of salted water to a boil.

19Working in batches, add the pierogi and cook until they float to the surface, about 3-4 minutes.

20Use a slotted spoon to transfer the cooked pierogi to a plate.

21In a large skillet, melt the butter over medium heat.

22Add the sliced onion and cook, stirring occasionally, until golden and caramelized, about 10 minutes.

23Add the boiled pierogi to the skillet and cook until golden brown on each side, about 3 minutes per side.

24Serve the pierogi hot, topped with the caramelized onions and a dollop of sour cream.
Enjoy immediately.

🔧Equipment

Large pot

Mixing bowls

Rolling pin

Round cookie cutter or glass

Skillet

Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 480mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 11g

📝Notes

Tips: For a vegetarian version, use a mild cheddar or farmer’s cheese. You can also freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Watch Video Of How Martha Stewart Pierogi Recipe Works

This Martha Stewart pierogi recipe is a staple in our household because it’s easy to make and always turns out deliciously.

We love serving them at family gatherings and special occasions because they’re sure to be a hit with everyone.

The best part about this recipe is that it’s versatile – you can serve them as is, topped with sour cream and chives, or add some caramelized onions for extra flavor.

❓ Frequently Asked Questions About Martha Stewart Pierogi

1. What type of flour should I use for this recipe?

The recipe calls for all-purpose flour, but you can also use whole wheat flour or a combination of both for a nuttier flavor.

2. Can I make the dough ahead of time?

Yes, you can make the dough up to 24 hours in advance and store it in the refrigerator until you’re ready to assemble the pierogi.

3. How do I know if my pierogi are cooked through?

Cook your pierogi in boiling water until they float to the surface, then remove them with a slotted spoon and serve.

4. Can I freeze the filled pierogi before cooking?

Yes, you can freeze the filled pierogi on a baking sheet lined with parchment paper until they’re solid, then transfer them to an airtight container or freezer bag for storage.

5. How do I reheat leftover pierogi?

You can reheat leftover pierogi in a pan on the stovetop with some oil until they’re crispy and golden brown, or you can bake them in a preheated oven at 375°F (190°C) for 10-15 minutes until crispy.

martha stewart pierogi recipe

The Best martha stewart pierogi recipe